If you’re a fan of cookie recipes, such as Key Lime Ricotta Cookies and Brown Butter Sourdough Chocolate Chip Cookies, you’re going to love this easy Gingerbread Thumbprint cookie recipe.

Soft, pillowy gingerbread with sunken centers and slightly crisped edges, plus a little nook with creamy dairy-free maple cream cheese frosting packed with ginger spice and molasses flavors. Don’t worry, this healthier option doesn’t compromise the classic gingerbread flavor.

WHY YOU’LL LOVE THeSe SOft Gingerbread Thumbprint Cookies

• Easy to Make. These easy gingerbread thumbprint cookies come together in under 15 minutes. The longest part is letting the cookies completely cool after baking, but it is so worth the wait!! I promise!!
• Flavorful. These soft gingerbread thumbprint cookies are a delicious cookie that seriously tastes like a true gingerbread cookie. The ginger spice and molasses flavor of every bite makes you come back for more.
• Healthy Dessert. These vegan gingerbread thumbprint cookies are gluten-free and dairy-free thanks to the almond flour cookie, a bit of coconut oil instead of butter, and vegan cream cheese. They are also made with unrefined sugars like maple syrup and molasses, plus we packed them with healthy fats thanks to the almond flour and coconut oil!

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the cookie come together and gives the cookie its soft texture.

Molasses- Adds a deep natural sweetness and depth of flavor to the cookie.

Vanilla Extract– Adds flavor and sweetness.

Coconut Oil- Brings the cookie together, making it a rich and soft cookie.

Spices- The ground ginger, cinnamon, nutmeg, and cloves bring the gingerbread flavors to life.

Cream cheese– The delicious cookie is topped with a delicious maple cream cheese center frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
2. In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
3. Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
4. Scoop dough and roll it into a ball no bigger than a tablespoon.
5. Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
6. Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
7. Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
8. Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.

Tips for Making SOFT Gingerbread Thumbprint Cookies

1. Let the cookie cool: make sure to let the cookie completely cool before adding the maple cream cheese frosting so that the filling does not melt.
2. Remember to refrigerate frosting: while the cookies are cooling, make the maple cream cheese frosting and allow it to firm up in the fridge before adding to the cookies. This will make for a thicker filling.
3. Change the filling: not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips.

Storing these soft Gingerbread Thumbprint Cookies

These soft gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.

Gingerbread Thumbprint Cookies

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 24 cookies

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Description

Let’s make healthy Gingerbread Thumbprint Cookies this holiday season! The warm and spicy flavors of a classic soft gingerbread cookie made gluten-free paired with a creamy dairy-free maple cream cheese frosting make these the most delectable holiday cookies.

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Ingredients

Cookie Ingredients:

• 1/2 cup coconut oil, melted and cooled
• 1/2 cup maple syrup, room temperature
• 2 tbsp molasses
• 2 tsp pure vanilla extract
• 3 cups almond flour
• 1/4 tsp salt
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Maple Cream Cheese Frosting:

• 2 ounces dairy-free cream cheese
• 1/4 tsp pure vanilla extract
• 1 1/2 tbsp maple syrup

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Instructions

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
2. In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
3. Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
4. Scoop dough and roll it into a ball no bigger than a tablespoon.
5. Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
6. Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
7. Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
8. Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.

Notes

• Not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips. 
• These gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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